CookEat Recipe
Vol-au-Vent Pastry Case
A hollow baked puff-pastry case with its own lid, ready for a separately prepared filling.
Method
Steps
Step 1
Preheat a conventional oven to 200°C. Lightly flour a clean work surface and roll one pound of prepared raw puff pastry to three-quarters of an inch thick.
Step 2
Use a round six-inch pastry cutter to cut out one disc. The surrounding trimmings are outside this case preparation.
Step 3
Lightly wet a small cold pastry pan with water. Put the pastry disc on it upside down and lightly brush the upper surface with beaten egg, keeping the wash off the cut edges.
Step 4
With the point of a knife, cut a ring half an inch deep and one inch from the outer edge, leaving a quarter of an inch uncut beneath it. Do not cut deeper. Make four lengthwise incisions on the central piece.
Step 5
Bake for about forty minutes as a guide. The case and its own lid need to bake through; the clock and surface colour alone do not establish that.
Step 6
Remove the pan and carefully lift off the lid. Remove and discard all uncooked pastry from the centre. Check the retained base, walls and lid, including the underside and exposed inner base. Return the empty case and lid to the hot oven as necessary until all retained pastry is cooked through and dry, with no soft uncooked layers. Do not eat or taste the raw centre.
Step 7
Keep the empty case and its own lid warm until required for a separately prepared filling.
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